ROASTED VEGETABLE TART

pizza dough (or pie dough) to fill a 9 inch tart or pie plate
2 large red bell peppers, roasted
2 small zucchini, sliced lengthwise 1/4 inch and roasted
1 large yellow onion, sliced in rounds and roasted
2 jalapeno peppers, roasted
extra virgin olive oil
2 cups Swiss, Gruyere or white cheddar cheese, coarsely grated
1/2 cup heavy cream
1 head garlic, roasted
1 egg, beaten
1 tsp. salt
1 tsp. ground pepper

Roast the vegetables. Set aside and cool.

Line a 9 1/2 inch tart pan or a pie plate with the pizza dough or pie crust dough, which ever you prefer.

Bake the single crust for 8 minutes in a 425F oven, remove and cool.

Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust. When laying in the vegetables on the crust, make sure they are evenly distributed. You may have to cut them into strips to achieve this.

Mix the cheese, cream, roasted garlic, egg, salt and pepper together and pour over the roasted vegetables.

Bake for 15 minutes in a 425F oven, remove and let cool some before slicing and serving.

You can reserve a little of the roasted pepper strips for garnishing the top of the tart.

Servings: 6-8